JP3179249U - Container-containing mushroom-containing food - Google Patents

Abstract

[PROBLEMS] To provide a mushroom-containing food that retains the original texture and flavor of mushrooms and has effects such as improving bowel movement, suppressing hunger, and improving eating habits.
A mushroom-containing food according to the present invention comprises a mixture containing chopped mushrooms and a seasoning, and a gelling agent heated to be hardened in a predetermined container.
[Selection] Figure 1

Description

  The present invention relates to a mushroom-containing food.

  Mushroom-containing foods come in a variety of forms, including those prepared by adding seasonings such as sugar and soy sauce to mushrooms, and powdered dry mushrooms. Has been.

  Patent Document 1 discloses a food produced by gelling a crushed food material with agar or the like and drying the crushed food material so far.

JP 2008-278811 A

  Although conventional mushroom-containing foods are manufactured with the expectation of effects such as enhanced chewing ability, improved bowel movement, hunger sensation, improved eating habits, etc., they are manufactured with a drying process. It takes. Furthermore, when mushrooms are used as a food material, there is a problem that when the mushrooms are dried, the flavor and texture of the mushrooms are lost. For this reason, it cannot taste the original taste of mushrooms.

  Therefore, the present invention was made to solve the above-mentioned problems. The purpose of the present invention is to maintain the original texture and flavor of mushrooms, and to improve mushrooms, suppress hunger, and improve eating habits. It is to provide a food containing.

  In order to achieve the above object, the mushroom-containing food of the present invention has the following constitution. That is, the present invention comprises a mixture containing chopped mushrooms and seasonings, and a gelling agent that is heated and hardened in a state of being accommodated in a predetermined container. According to this configuration, the fiber is abundant, and an appropriate chewing response can be provided while leaving the original texture and flavor of mushrooms.

  In the present invention, the gelling agent is preferably agar. According to this, since it contains abundant dietary fiber, combining mushrooms is more effective in improving bowel movements.

  Moreover, in this invention, it is preferable that the addition amount of the said agar is 0.7-3.0g with respect to 100 mL of liquids in the said mixture other than a mushroom. According to this, since it is a mushroom-containing food that can be appropriately bitten by agar, it is effective in suppressing hunger and improving eating habits.

  Moreover, in this invention, it is preferable that the said mushroom is a mushroom carved so that it might become 1 cm or less. According to this, the texture and flavor of mushrooms are left, the nutrients are easily eluted, and the bite response is large.

  Moreover, in this invention, it is preferable that the said mushroom is both or either one of a bean mushroom and an enoki mushroom. According to this, since there is a crunch and a texture can be enjoyed and a nutrient is abundant, there are effects such as suppression of hunger and improvement of eating habits.

  The mushroom-containing food according to the present invention retains the original texture and flavor of mushrooms and has effects such as improving bowel movement, suppressing hunger, and improving eating habits.

It is explanatory drawing which shows an example of the foodstuff containing a mushroom which concerns on embodiment of this invention.

  Embodiments of the present invention will be described below in detail with reference to the accompanying drawings.

FIG. 1 is an explanatory view showing an example of a mushroom-containing food according to an embodiment of the present invention, which is contained in a container and hardened. Here, as an example of engraved mushrooms, a bean mushroom 10 and an enoki mushroom 12 are shown.
In the present invention, carved mushrooms are used. The mixture containing chopped mushrooms and seasonings is heated to season the mushrooms. Also, mushrooms absorb excess fat and are rich in fiber. By using mushrooms that have been chopped and then heating them in a liquid, the nutrients of the mushrooms are easily eluted.
The mixture to be heated is composed of a solid part such as mushrooms and a liquid part containing water or a seasoning dissolved in water. By adding a gelling agent to the mixture, the liquid part is solidified to become a gelled liquid part 14 shown in FIG. A mushroom-containing food having effects such as improving bowel movement, suppressing hunger, and improving eating habits can be obtained while retaining the original texture and flavor of mushrooms. The gelling agent may be added to the warm mixture or to the cold mixture.

  The gelling agent to be used is not particularly limited as long as it is for food, but agar containing abundant dietary fiber is suitable. Combining mushrooms and agar with low calories and abundant fiber content can be expected to improve dieting and bowel movements by suppressing hunger when eating mushroom-containing foods. Furthermore, since a rapid increase in blood glucose level can be suppressed, it leads to improvement of dietary habits and prevention of lifestyle-related diseases. In addition, eating together with vegetables and mushroom-containing foods such as cabbage and cucumbers can be expected to further improve the eating habits. The method of cooking the vegetables is not particularly limited, but may be cooked such as steamed, fried, baked or boiled, or left raw. Eating mushroom-containing foods with chopped raw vegetables increases the effect of suppressing hunger due to an increase in the number of chewing cycles.

  The amount of the solid part such as mushrooms and the liquid part in the mixture is preferably such that all the solid part is immersed in the liquid part. When the amount of solid part such as mushrooms is large and the amount of liquid part is small, the amount of agar to be added is small, so the hardness and fiber of the agar are reduced, and it is difficult to obtain effects such as moderate chewing and improvement of bowel movement Become. Also, if the amount of the solid part is too small and the amount of the liquid part is too large, the nutritional components of the mushrooms that are eluted will be small, and the taste will be tired because there is little umami, and the original texture and flavor of mushrooms cannot be felt. . The weight ratio of the solid part to the liquid part is preferably 1: 1 to 1: 2. In this way, the solid part is immersed in the liquid part even if the volume of the mushroom changes with respect to the whole mushroom.

The ratio of the agar added to the mixture is preferably such that the liquid part is solidified and has a more appropriate chewing response. For this reason, it is preferable to add agar in the range of 0.7-3.0 g with respect to 100 mL of liquid parts. When the amount is less than 0.7 g, the liquid part of the obtained mushroom-containing food is loose, and an appropriate chewing response cannot be obtained. Moreover, since it will become hard too much when it exceeds 3.0g, it is not suitable as a foodstuff. Moreover, shape-retaining property is moderately maintained by setting it as 0.7-3.0g with respect to 100 mL of liquid parts.
The type of agar used is not particularly limited, and may be stick agar or powder agar. If powder agar is used, it can be quickly dissolved in warm broth (liquid portion). Stick agar can be soaked in water and placed in a cool liquid.

The size of the mushrooms is preferably 1 cm or less as a whole. By carving to 1 cm or less, while leaving the original texture and flavor of mushrooms, it can be easily eaten when eaten, and no fiber remains in the mouth. Moreover, since it is also a size that cannot be swallowed immediately, it is possible to chew mushrooms and suppress hunger.
In addition, it is preferable to use mushrooms that are not finely chopped like a paste with a mixer or the like. The use of paste-like mushrooms eliminates the need to chew and reduces the number of chewing cycles. For this reason, if mushrooms that are not chopped by coarsely chopped or chopped are used, the original texture of mushrooms can be left, and a mushroom-containing food with a chewy response can be obtained.

  Various seasonings can be used for seasoning mushrooms. The liquid seasoning may be used as it is, and the solid seasoning may be used after being dissolved in water. If various seasonings can be used, foods containing mushrooms having different tastes can be prepared, and the user can continue to eat without getting tired, leading to an improvement in the eating habits. As an example of a seasoning, blue jiso dressing, mirin and granular soup can be used, and these are added to water and soup to make a liquid part.

The mixture containing chopped mushrooms and seasonings, and the gelling agent are heated. When using powder agar, powder agar may be added to the warm mixture, and the mixture is heated to dissolve the powder agar in the liquid part. Moreover, when using stick agar, stick agar is added to a cold mixture, a mixture is heated, and stick agar is dissolved in a liquid part. The temperature of the mixture is the temperature at which the agar melts. After all the agar has dissolved, heating is stopped and the mixture is allowed to cool to obtain a mushroom-containing food. The mixture can be hardened to the required shape by cooling it in a pot or in a container. Hardened mushroom-containing foods can be sorted and separated and served.
In addition, when using a seasoning containing citrus juice or a seasoning with strong acidity, the melted agar may not solidify, so add only the seasoning with strong acidity after the agar melts and heating is stopped Also good.
The heating time is not particularly limited, but if it is necessary to sterilize from the viewpoint of food hygiene, the heating time may be increased until sterilization. In addition, when eating for home use, the heating time may be shortened.

  The mushroom-containing food may be made fine after it has cooled and hardened. Although it has a moderate chewing response due to the addition of agar, it can also be eaten by seasoning the vegetables as a dressing with ingredients by making the mushroom-containing food fine and serving together with the vegetables. However, unlike the liquid dressing, the liquid part is hardened with agar, so the seasoning in the liquid part does not soak into the vegetables. In addition, in the case of raw vegetables, the seasoning in the liquid portion does not soak into the vegetables, so the vegetables do not become soft, and if a mushroom-containing food is eaten together with the engraved raw vegetables, the feeling of hunger is suppressed from the increase in the number of chewing times.

  The mushroom-containing food after adding the gelling agent and before cooling and solidifying may be filled in a sealed container or a tube-shaped container. For example, in a sealed container as shown in FIG. 1, if the container is filled with a container that is soft and can be gripped, the mushroom-containing food can be easily taken out and eaten. In addition, the mushroom-containing food extruded from the container may collapse the mass of the mushroom-containing food.

  There are no particular restrictions on the type of mushroom, but bean mushrooms, enoki mushrooms, nameko, eringi and the like are used.

[Example 1]
As for mushrooms, 100 g of Bunjimeji and 100 g of Enoki mushroom were coarsely chopped and chopped to 1 cm or less. In a pot, 100 mL of water, 100 mL of water and Aojiso dressing (manufactured by Riken Vitamin Co., Ltd.) and 10 mL of mirin were added and heated. When the broth became warm, 4 g of powdered agar (manufactured by Ina Food Industry Co., Ltd.) was added and dissolved, and then boiled to stop heating. The broth was cooled and hardened to obtain a mushroom-containing food.

[Example 2]
As for mushrooms, 300 g of Bunjimeji and 300 g of Enoki mushrooms were coarsely chopped and chopped to 1 cm or less. Mushrooms, 500 mL of water, 500 mL of blue dressing dressing, and 100 mL of mirin were placed in a pan and heated. When the broth became warm, 16 g of powdered agar was added and dissolved, and then boiled to stop heating. The broth was cooled and hardened to obtain a mushroom-containing food.

  In Example 1 and Example 2, when using bar agar instead of powder agar, 4 g of powder agar is converted into one bar agar and used. Mushrooms chopped in a pot, water, green fermented dressing, mirin, and stick agar that had been drained with water and put in water were heated. After the broth became warm and the bar agar melted, heating was stopped, and the broth was cooled and hardened to obtain a mushroom-containing food.

  The mushroom-containing food prepared in Example 1 and Example 2 had an appropriate chewing response. For example, when they were served on a vegetable salad containing 2-3 cm square cabbage, the original texture and flavor of the mushrooms remained, and there was a chewing response, so that the feeling of hunger could be suppressed. In addition, vegetable salad includes 2-3cm square cabbage, and also includes 2-3cm red cabbage, cucumber cut diagonally in half length, red shredded red and yellow paprika I often ate this vegetable salad with mushroom-containing foods. Because it has a mushroom flavor and suits various kinds of vegetables, it can be eaten habitually without getting tired, and it has the effect of improving bowel movement and eating habits.

10 Bunamemeji 12 Enoki mushroom 14 Gelled liquid part

To achieve the above object, the container-containing mushroom-containing food of the present invention has the following constitution. That is, the present invention comprises a mixture containing chopped mushrooms and seasonings, and a gelling agent that is heated and hardened in a state of being accommodated in a predetermined container. According to this configuration, the fiber is abundant, and an appropriate chewing response can be provided while leaving the original texture and flavor of mushrooms.

Claims (5)

  A mushroom-containing food comprising a mixture containing chopped mushrooms and a seasoning, and a gelling agent heated and hardened in a predetermined container.   The mushroom-containing food according to claim 1, wherein the gelling agent is agar.   The mushroom-containing food according to claim 2, wherein the amount of the agar added is 0.7 to 3.0 g with respect to 100 mL of liquid in the mixture other than mushrooms.   The mushroom-containing food according to any one of claims 1 to 3, wherein the mushroom is a mushroom carved so as to be 1 cm or less.   The mushroom-containing food according to any one of claims 1 to 4, wherein the mushroom is either or both of bean mushrooms and enoki mushrooms.